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Orange Cosmopolitan recipe

Orange Cosmopolitan recipe

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This recipe is a twist on the classic Cosmopolitan. The perfect cocktail for get-togethers.


25 people made this

IngredientsServes: 1

  • 2 tablespoons orange flavoured brandy liqueur
  • 2 tablespoons triple sec
  • 2 tablespoons citron vodka
  • 2 tablespoons cranberry juice
  • 1 lime twist

MethodPrep:5min ›Ready in:5min

  1. Pour the orange flavoured brandy liqueur, triple sec, vodka and cranberry juice into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a lime twist to serve.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (27)

by tasha

best I've found so far, ran out of triple sec though... Also I used regular vodka because I also like traditional martini's, but I imagine I'd like it better with the citron. i used gran gala which is compared to grand marnier, although I've never had the fancy stuff so i cant say which is better. the rest the kept the same. thanks for the recipe the amounts were perfect and also easy to remember which makes me happy-02 Dec 2010

by joanna10

I added one more part cranberry juice and used 1/2 oz. lemon juice instead of lime. Very very good and the second one tasted even better-11 Aug 2009

Cosmopolitans, cosmopolitan drink recipes

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Cosmopolitan Cake

A popular libation is brought to layer-cake life with cranberry-infused layers sandwiching a tangy lime curd filling. Soaking the layers with Triple Sec adds moistness (and pleasure) to every bite.


  • 4 large egg yolks (reserve the whites for the cake batter)
  • 3/4 cup (170g) fresh lime juice
  • zest of 1 lime
  • juice and zest of 1 lemon
  • 1/2 cup (99g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1 1/2 teaspoons unsweetened gelatin powder
  • 8 tablespoons (113g) unsalted butter, softened
  • 1 3/4 cups (347g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon (14g) Triple Sec or other orange liqueur, or fresh orange juice
  • 4 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (283g) full-fat yogurt or whole milk, at room temperature
  • 2 tablespoons (39g) undiluted cranberry juice concentrate
  • 1/3 cup (74g) water
  • 1/3 cup (67g) granulated sugar
  • 3 tablespoons (43g) Triple Sec or other orange liqueur
  • 1 1/4 cups (248g) granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup (113g) water
  • 1/2 cup (149g) cranberry juice concentrate, undiluted
  • 1/2 cup (85g) meringue powder
  • 24 tablespoons (340g) unsalted butter, at room temperature
  • 1/2 cup (92g) vegetable shortening, or an additional 8 tablespoons (113g) unsalted butter, at room temperature, optional
  • 1 teaspoon vanilla extract
  • 2 drops red food coloring, optional


For the lime curd: Stir all of the ingredients together in the top of a double boiler set over medium heat. Cook for 15 to 20 minutes, until the mixture thickens enough to coat a spoon. Remove from the heat and transfer to a small bowl. Place a piece of plastic on top, touching the surface, to keep a skin from forming. Chill until completely set (2 to 3 hours, or overnight).

To make the cake: Preheat the oven to 325°F. Grease and flour two 9" round cake pans.

In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt until the mixture lightens in color and texture.

In a separate bowl, combine the Triple Sec or orange juice, egg whites, and whole egg. With the mixer running at medium-low speed, slowly add this mixture to the butter/sugar mixture.

Perfect your technique

Cosmopolitan Cake for New Year's Eve

Add the flour and the yogurt or milk in three additions, alternating between both, until all are used. Scrape down the bowl and add the cranberry juice concentrate. Mix until the batter is uniform in color. For increased pinkness, add a few drops of red food color to the batter. Divide the batter between the prepared pans and level the top with a small offset spatula.

Bake the layers for 30 to 35 minutes, until the top springs back when lightly touched, and the edges just begin to pull away from the sides of the pan. Remove from the oven and cool in the pans on a rack. When cooling cakes for slicing into thin layers, we prefer to have them cool completely in the pan.

To make the soak: In a small saucepan, combine the water and sugar and cook over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the Triple Sec.

For the frosting: Combine the sugar, salt, and water in a medium saucepan, and bring to a boil, stirring occasionally until the sugar dissolves. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240°F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk.

Add the cranberry juice concentrate, then sprinkle the meringue powder over the liquid. Whisk slowly until the powder dissolves.

Increase the mixer's speed to medium and beat until the meringue powder mixture begins to get foamy, then turns white and increases in volume. Turn the mixer's speed to high, and beat for 3 to 4 minutes, until the meringue is thick and glossy looking.

Add the butter, a few tablespoons at a time, with the mixer running. The mixture will thin out and look a little curdled for a while don't let that throw you. Keep the mixer going and add the rest of the butter. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. The frosting will transform itself into a smooth, silky, fluffy mass as you go. If the buttercream just doesn't seem to be setting up, transfer it, bowl and all, to the refrigerator for 30 minutes to chill, then remove from the fridge and resume beating. (Cover the bowl while the buttercream is chilling.)

Add the vanilla and red food coloring, and mix until the frosting is uniformly colored.

To assemble the cake: If the cake layers have a dome on top, use a long, serrated knife to trim them level. If desired, split them horizontally to make 4 layers before soaking. Brush the trimmed side of one layer with 2 to 3 tablespoons of the soaking liquid, then place, trimmed side down, on a serving plate. Brush the second side (formerly the layer's bottom) with more soaking liquid. Once the liquid is absorbed, use a pastry bag and a 1/2" round tip to pile a band of cranberry buttercream around the outside edge of the bottom layer. Refrigerate for 10 minutes to allow the frosting ring to firm up.

Once the frosting ring is firm to the touch, fill the inside of the frosting circle with lime curd. Repeat the soaking process and invert the second layer on top of the first.

Once the layers are stacked, take a heaping cup of frosting and use it to cover the cake all over, top and sides, with a thin layer. It's OK if this looks messy this is called the crumb coat. Chill the cake for 30 minutes, for the crumb coat to firm up. Once you can touch it without leaving a fingerprint, give the cake another layer of frosting, using any leftover to decorate. Garnish with lime zest or slices, as desired. Chill the cake until 30 minutes before serving.

Store any leftover cake in the refrigerator, well wrapped, for several days.

The rich flavours of Grand Marnier shine through what is indeed a 'grand' Cosmopolitan.

For more recipes, origins and history behind the Cosmopolitan cocktail, see our Cosmopolitan page.


There are approximately 166 calories in one serving of Grand Cosmopolitan.

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Blood Orange Cosmopolitan

My apologies and I hope you will forgive me. For what? I lied. When I mentioned last week that the only two things that make me happy in winter were pomegranates and cranberries I made a glaring omission. How could I have forgotten blood oranges?

I promise, it was a mistake to have left them off of my list maybe because they are a relatively new love and often I think them a bit fleeting and not quite assured that our relationship is enduring? They are harder to find then ‘regular’ oranges and coveted above ALL else.

Even though many show signs of the promise that awaits you inside, it’s always subtle and sometimes it’s not even there. Making that first cut always has some apprehension and as a result some excitement at the actual gorgeousness that is revealed. I amaze at that deep burgundy color it exudes richness, and I just love this brief period when our affair comes alive each year.

I thought it would be fun to do a riff on a Cosmopolitan, a drink that has always been a favorite of mine through its heyday (Sex and the City anyone?) to now when it’s fallen a bit out of favor except not with me. Still love them.

Creating a Blood Orange Cosmopolitan is easy…simply sub some of the cranberry juice with freshly squeezed blood orange juice and you’re done. It’s so pretty and admittedly I do love me some pretty cocktails…seems most are pink too. I could say Pretty in Pink but that would probably bring up some teen angst that was a generation behind me…so we’ll just leave that be.

I love making cocktails for my friends. Even more I love sharing with them just how easy it is to craft so many at home that we (I) used to consider only as a treat when I would go out to meet friends at a local watering hole.

I find I’ve learned to enjoy the experience of having friends over more than going out and serving them a great cocktail instead of just a glass of wine is something that makes everyone happy. I’ve been to some nice places recently and actually had a couple of great drinks but my frugal self can not help but notice…I could pour cocktails for a crowd for the amounts that are being charged for one at a local hotspot!

I’m thinking I need to do a post on basic bar necessities so that you can do the same let me know if that would be of interest. In the meantime this one just takes vodka and orange liqueur. I might mention Grand Marnier as an option but look for other examples, it’s pricey and when you’re mixing with other ingredients, pricey can be overrated. Way overrated.

Patron’s Citronge is my go to but as long as you shy away from the really cheap triple sec, any of them will suffice as a mixer. Now to finish this drink. The season is short and time is of the essence. Cheers!


Special Equipment: cocktail shaker

Ingredients US Metric

  • 1 ounce citron vodka
  • 1/2 ounce Cointreau
  • 1/2 ounce fresh lime juice
  • 1/2 ounce cranberry juice
  • Ice cubes
  • Orange twist, for garnish


Pour the vodka, Cointreau, lime juice, and cranberry juice in a cocktail shaker. Toss in some ice and vigorously shake.

Strain the pale pink Cosmopolitan into a martini glass, garnish with the twist, and serve. Originally published May 9, 2014.

Recipe Testers' Reviews

This is the first time I've tasted a Cosmopolitan and I love it. It's simple to make and very smooth going down. A nice refreshing drink that I can see myself making for guests during summer.

This is the quintessential Cosmopolitan—perfectly proportioned with a nice, sweet tang. I highly recommend purchasing 100% cranberry juice to elevate the flavor of this cocktail. Chilling your martini glass is a plus, too. Cheers!

This is now my "go-to" Cosmo recipe.

The proportions in the recipe are perfect, although I usually add an additional splash cranberry juice. I very much prefer the orange twist as a garnish rather than a lime wedge. I always use vodka l'orange because I like the fact that it further adds to the orange, which is a great combination with the lime and cranberry. Depending on your preference, a plain or vodka citron would also be appropriate.

My only complaint is that it makes just 1 serving. This recipe can easily be doubled or tripled in your cocktail shaker. All of the proportions would remain the same.

It's always nice to have a cocktail recipe that works. I've enjoyed many Cosmopolitans in restaurants and bars, and this one is right up there. I think it's the perfect blend of ingredients to warrant a really well-balanced Cosmopolitan.

I enjoyed it using Ketel One Citron and garnished it with an orange slice and a lime slice. For something a little different, I think this would be quite delicious using pomegranate vodka and POM juice.

Simple. Really good. Elegant in a martini glass. Fun. Definitely not what I usually drink, and not something that I would ever order out. However, I really enjoyed this and will be enjoying it again. Maybe this evening.

I think this has the right amount of all ingredients. It was refreshing, sweet, and just a little tart all at the same time. I've had as good—and much worse—at restaurants before. But for a make-at-home version, this is a good go-to recipe.


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Fresh Orange Syrup

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

This Orange Syrup is simple to make and the flavor of the fresh oranges is simply irresistible!

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How to Make this Recipe:

To begin, zest one of the oranges into a sauce pan.

Juice both oranges through a sieve into the pan.

Add in the water and sugar.

Bring it all to a gentle boil, reduce the heat and simmer for 20-25 minutes or until the liquid has reduced by about a third.

Allow the syrup to cool to room temperature and use as you like. I store mine in some simple glass bottles to make pouring easy.

Store any unused syrup in the refrigerator. It will stay good up to a month.

Here’s a throw-back to when I first made this recipe…and a photo-bomb by my son

Orange Syrup is a great addition to your pancakes, waffles or any number of recipes. Try it on some Classic Buttermilk Pancakes.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!

How to Make a Cosmopolitan drink (Cosmo):

Today I&rsquom mixing up what I like to call &ldquoThe Perfect Cosmo.&rdquo Many cosmos drink recipes claim to be perfect, and I&rsquom sure a lot of them are, but this one is perfect for me.

I love a good cosmo, but it&rsquos rare for me to order one out, especially around my little town, because I&rsquom nervous about what I&rsquom going to get. Will it be too strong? Will it be too sweet? Will there be sugar around the rim? (This is a bad thing by the way never rim a martini glass with sugar for a cosmo.)

The Cosmopolitan Cocktail Ingredients

The gorgeous pink drink in a martini glass garnished with lime was the preferred drink of the Sex and the City ladies and was something that I needed to learn how to make right away. Vodka, Cointreau, cranberry juice and lime juice is all that is necessary to mix up this sophisticated Cosmo drink.

I eventually navigated my way into making some new friends in real life (PS – it is hard making friends as a grown-up more so than when you were a kid, am I right?). However, the ladies of New York City had me hook, line and sinker. I loved being a part of their lavish, albeit, utterly fictional lifestyle. Their sophisticated fashion, careers, and nightlife was something that 20-somethings dreams are made of. Consequently, this was also when I was introduced to their signature drink.

Cosmopolitan 1934

There has been plenty written about the famously pink 1990s institution that is the Cosmopolitan. Unlike most cocktails, whose origins are cloudy at best, the creation of the Cosmo can be clearly traced to Toby Cecchini, who invented the drink in 1988 while working at The Odeon in New York City. And, of course, its popularity can be largely attiributed to its presence on “Sex and the City”.

While the Cosmopolitan is a perfectly pleasing drink, it’s also very much an artifact of its time. In the 1980s and 1990s, vodka reigned supreme amongst spirits, even in cocktail bars. However, go back a few decades to the end of Prohibition and the second age of cocktail invention, and you’ll not see much in the way of vodka drinks (vodka would take off a few years later with the creation of the Moscow Mule in 1941). What was a popular spirit in the latter part of the 1930s was gin. From the Martini to the Martinez, this juniper-centric infused spirit was very much in vogue. So when Naren Young—founder of Bartender magazine and the creative director at New York City bar Dante when it won the top spot from the World’s 50 Best Bars—put his 1930s spin on the 1980s classic, he switched out the citrus vodka for gin. He specifically uses Nolet’s silver gin, a fruit and floral-forward Dutch gin rather than the more commonplace London Dry.

Cointreau sticks around in the drink, but lemon juice replaces the lime for a touch more sweetness. Most importantly, though, is the swapping of a homemade raspberry syrup for the cranberry juice that gives the drink its signature pink flush. Like changing vodka for gin, it encompasses the earlier era better, as cranberry juice in drinks wasn’t much of a trend until after the 1960s, when a collective of cranberry growers called Ocean Spray started publishing recipe booklets that included cranberry juice. The raspberry syrup gives the drink a gentle sweetness and fruitiness without overpowering it. It’s also useful for making the Clover Club, a close relative of the Cosmopolitan 1934.

Watch the video: Cosmopolitan (June 2022).